Basic Oatmeal from Rolled Oats

October 19, 2008 at 11:01 am (breakfast, Grains, My brain, Quick weeknight recipe, Soymilk, unrated)

I much prefer oatmeal made from steel-cut oats to oatmeal made from rolled oats, but I haven’t been able to find steel-cut oats in Germany yet. Plus, Derek prefers the flaky texture of rolled oats. Here’s the basic recipe we’ve been using.

Bring to a boil in a small saucepan:

• 1 cup rolled oats
• just under 2 cups of liquid (milk, soymilk, water, or a combination)
• pinch salt

Turn the heat down to medium but keep at a steady simmer, stirring occasionally. If the oatmeal starts to splatter, turn the heat down a little more. Cook until liquid starts to turn creamy, and individual flakes are just starting to break down. When done remove from heat and top with:

• 2/3 tsp. vanilla extract
• 1 Tbs. brown sugar

For variety try adding one (or more) of the following:

• shredded coconut (unsweetened)
• chopped nuts or seeds (whole or sliced almonds, hemp hearts, pecans, walnuts…)
• raisins or other dried fruit
• fresh fruit (bananas, apples,…)
• use almond or other nut extract instead of the vanilla
• cocao nibs or chocolate chips

This makes two servings, although we usually don’t split it evenly.  I have a small serving made from 1/3 of a cup of dried rolled oats and Derek has a larger serving made from 2/3 of a cup of dried rolled oats.

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